The thermal processing affected the lightness, redness and yellowness of red flesh pumelo juice significantly (P<0.01).

加热贮藏对红肉文旦果汁产品的亮度、红色度及黄色度都有极显著影响（P＜0.01）。

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The thermal processing affected the lightness, redness and yellowness of red flesh pumelo juice significantly (P<0.01).

加热贮藏对红肉文旦果汁产品的亮度、红色度及黄色度都有极显著影响（P＜0.01）。

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